3-4 pears pealed + finely chopped
Tbsp ghee or coconut oil
Place in a small pot and cook on low for 20 minutes.
In the meantime in the food processor:
1 cup GF rolled oats
1 chia egg
Tsp baking powder
Tsp baking soda
Tsp apple cider vinegar
1/2 cup carrot or zucchini finely grated
Tbsp chickpea or amaranth or almond flour
2-4 dates depending on type + desirable level of sweetness.
Combine dry, then wet ingredients until well combined.
Allow pears to cool. Mix half into the batter. Line a small round cake tin with coconut oil and the other half of the pears. Pour batter on top and smooth surfaces. Bake 25-30 minutes at 350. Allow cool completely.
Soak 2-4 additional dates in a tbsp of water. Pit the dates and blitz in a bullet with the soaking water to create an optional glaze to spread over top of the tart.
Once completely cooled, place a plate over the cake to quickly flip it out onto the plate leaving the pear layer on top. Glaze with date glaze. Enjoy 😉!!